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I really never used to look forward to the colder months; the change in seasons and the rain were more of a hinderance than anything else. But as my love for food and cooking grew so did my love for the above. I now look forward to these changes and everything that comes with it. The pure joy and excitement that fills me from top to toe at the sight of the first heads of snow white cauliflower; the crates of those colourful, taught skinned varieties of the new seasons' apples with insides crisp, juicy and sweet and Then of course there are those fuzzy-skinned fruits, that are rather magical in their own right. As I write this, a tumbled pile of these yellow delights sits amongst bowls and plates of chestnuts, lemons, pomegranates and apples. They patiently await their moment to shine, just like the precious rubies they turn into after hours of slow cooking. Whether it be on the stove, in a slow cooker or in the oven the process is the same, they need to simmer away slowly while they fill the home with spiced aromas of whatever it is that you have chosen to flavour them with. A cinnamon stick, cloves, a bay leaf perhaps, or you may be more inclined to pop a star anise into the mix or a generous spoonful of glistening honey. A slender split vanilla bean doesn't go astray either. The end result is one that only keeps on giving, that is until they have disappeared, which can only mean one thing....another trip to the farmers market on the weekend. A quick glance every now and then is all they ask of you, which means you are free to potter about doing other things around the home or simply choose a book and allow yourself the pleasure of getting lost amongst the pages for a while. (I need to do this more!) Over time they will transition from pink to ruby red as the windows steam up with the promise of what is to come. If all you do is spoon a few of the tender quarters into a bowl and top with a dollop of thick, creamy yoghurt then that is perfect. I do quite enjoy them on top of my morning porridge with a little drizzle of the poaching syrup over the top. But, if you do feel like being a little more adventurous then there is this... a cross between a pie/tart/cake/crumble of sorts. Whatever it is, it is comfort and it is delicious. Especially when the rain beats against the windows and the open fire is crackling away. I do have such a soft spot for any sort of crumble. It is perhaps because they make me feel that little bit closer to my grandmothers' again. I think that they all would have enjoyed this tart very much. Well I hope that they would have anyway. For all of the elaborate desserts and the multi tiered cakes being created out in the world today, it is these simple, honest, "old-fashioned" recipes that I feel the most connected to. And that connection extends to the seasons and the many "gifts" that each one brings along with it. At the end of the day the months will change, the air will become cooler and the days will shorten. But there will always be cake and mugs of hot tea to wrap your hands around and that is certainly something to embrace. To poach your quinces 5-6 quince, peeled, cored and quartered cinnamon stick 2 star anise 1 bay leaf 1 lemon, sliced 1 tbsp. honey 1 cup sugar In a large pot place all of your ingredients in, don't worry that the quinces are turning brown, they will be ok. Pour in enough water to cover them and then turn the heat on high, stir until the sugar has dissolved and then bring it all to a boil, reduce the heat to low. Place a cartouche over the top. Simply cut out a circle that will fit on top of the quinces and cut a smaller circle in the centre (this allows for steam to escape) pop the lid on your pot and allow to simmer away slowly for a good 3 hours or so, or until you are happy with the beautiful colour they have turned into. Once coloured to your liking, turn off the heat and allow them to cool in their syrup overnight. Then spoon them every so gently into glass jars or containers and cover with the syrup. Place them into the fridge where they will catch your eye every time you open the door. They will sit there happily for at least 3 weeks, but I doubt they will last that long. For the tart 1 orange 1 lemon 2 granny smiths, peeled and grated 4 poached quinces, or 16 quarters For the base 85g caster sugar 85g unsalted butter, at room temperature 1 egg yolk 120g wholemeal plain flour 1/2 tsp baking powder For the hazelnut crumble 50g brown sugar 50g unsalted butter, at room temperature 75g plain flour 1/2 tsp ground ginger 1tsp ground cinnamon 50g hazelnuts icing sugar, for dusting Preheat your oven to 200* fan-forced and grease a 20cm springform cake tin with butter and line with baking paper. Finely grate the lemon and orange with a microplane and set aside. Squeeze the juice from the lemon and orange and pour into a medium sized saucepan, then peel your apples and grate them and place them into the pot with the juice and the diced quince and stir them all together to combine. Pop the pot over a medium heat and cook until everything has melded together and the juices have reduced, it should be quite thick and pulpy, if its not just continue to cook while stirring occasionally until it is. Remove from the heat and set aside to cool for at least half an hour. Next you need to make your base by beating together the butter, sugar and half of the reserved zest until smooth, then add in the egg yolk and continue to beat until its smooth and light. Sift over the flour and baking powder and then stir this in until everything has come together. Now all you need to do is to spoon this mixture into the base of the cake tin and press it down with your hands. I find that if you use a flat bottomed glass or measuring cup this makes it a lot easier to get a level bottom. Spoon the quince and apple mixture on top of the base and smooth out evenly with a palette knife or the back of a spoon. Lastly, the crumble topping..In a medium bowl, place the sugar, butter, flour and spices in and then using your fingertips you want to rub the butter into the dry ingredients so that it looks "crumbly" its ok if you have a few bigger chunks of butter too. Add the remaining zest and Roughly chop your hazelnuts and mix them through as well. Sprinkle this mixture all over the top as evenly as you can and now you can pop her into the oven, Its always a good idea to place the tin on a baking tray on top of a piece of baking paper when using a springform tin, so I recommend doing this. Bake your cake for about 50 minutes or until the top has turned a lovely shade of gold and your home smells like Grandmas house. When you are happy with how it looks, remove her carefully from the oven and allow to sit in the tin until completely cool. Once cool, remove from the tin, being careful that the quince and apple mixture hasn't stuck to the sides anywhere, if it has just run a knife around and then release the tin. Place onto a pretty plate and dust with icing sugar and serve with a big dollop of greek yoghurt, crème fraiche or gently whipped cream. I imagine a scoop of vanilla bean ice cream would be quite lovely too!

My thick woollen turtle neck jumper slips on over my head and I pull a double layer of socks over my feet. Our little home, with its timber floorboards and cool draughts that sneak through the door can become quite the ice box at this time of the year. The season has changed once again and its now time for those slow cooked meals of comforting ragus, bubbling pots of thick, hearty soups and hot buttered toast. Cosy "home days" tucked up inside while the swirl of wood smoke fills the air from the surrounding chimneys. It's Autumn and its my favourite season of all. Droplets of rain string together like little fairy lights, clinging to the branches and the added warmth of the oven is a welcome relief, standing in front of it as it warms the backs of my legs. Even though I do find myself turning that oven on in the heat of summer, there is not much else that I enjoy more than turning it on as soon as the cooler weather blows into town. It's as though my hands just want to create even more. That, or the fact that baked treats partner so well with the chillier, cosier months. (note: When i wrote this a week ago, I thought the warmer weather was well and truly behind us, alas, the weather had different ideas and today reached a top of 29 degrees! With the days ahead forecast for much the same, perfect for a long weekend camping trip!) I had been awaiting the parcel eagerly, already playing around with the ideas in my mind as to what I was going to create when they arrived! It was the ruby red that glistened through the clear window in the package that caught my eye first, how could it not. I wasn't going to wait a moment longer. I cut open the bag and clasped a sticky sun-dried Smyrna quince slice in between my fingers and then I popped it right into my mouth. Determined that I would not eat them all straight from the packet (which would be ridiculously easy to do, especially with a lovely wedge of blue cheese!) I set about creating a savoury tart. Layered with buttery leeks, creamy brie and ricotta which was all encased in a toasted walnut pastry shell. Keep your eye out for this recipe soon! The next required much toing and froing. Should I bake a cake, cookies, biscuits? Many thoughts and scribbled notes later resulted in these special little chocolate, ginger and sun-dried quince biscuits. Which may I add are quite more-ish. They would make quite the lovely edible Easter gift for a friend or neighbour or you could simply make them to store in the biscuit jar. The dough also freezes really well which is perfect for when you need a little something quite quickly or for when the time does not allow for baking adventures. All that is needed to pretty them up is a dunk into a pool of melted dark chocolate and a touch of edible gold leaf and you have yourself a special Easter (or anytime) treat. Chocolate and sun-dried quince Easter biscuits Inspired by a recipe from Belinda Jeffery's "Mix & Bake" 250g plain flour 50g cocoa (I always like to use Callebaut) 1/4 tsp baking powder 1/2 tsp salt 1 tbsp. ground ginger 20g crystallised ginger 100g sun-dried Smyrna quince (You can order these online from Singing Magpie Produce) 250g unsalted butter, left out of the fridge for at least an hour. 150g light brown sugar 1 tsp vanilla bean paste about 80g dark chocolate, melted (double this amount if baking both of the logs) edible gold leaf (optional) can be found online, or cake stores or places like Essential Ingredient. If you have a food processor then it will come in handy here (I don't) but I do use my Vitamix which works perfectly fine too. So with whatever you have to hand, place the flour, cocoa, baking powder, salt and ginger into the processor/blender and whizz it around for a few seconds until its combined. Pop the crystallised ginger and the quince in now and then give it a good few bursts. Pour this mixture into a bowl. Now add the butter, brown sugar and the vanilla in and blend it all together until its lovely and creamy. You may need to scrape down the sides to make sure that its all blending together evenly. Now pour the flour mixture back into the blender/processor with the butter and sugar. You want it to just come together. If using a high-powered blender (like I do) you will need to use the long stick thingy to help the mixture along. Now scrape everything out with a spatula into a bowl and cover and pop into the fridge for at least 45 minutes, or until the dough firms up enough for you to divide it into two and roll each of them into logs. You may just be able to kind of press it into this shape. About 5cm in diameter should be about right. Tear off two sheets of baking paper, a little longer than the rolled dough logs and place each one onto a sheet, then roll it up and then do the same with a sheet each of foil. Twisting the ends so that they look like Christmas bon bons. Peheat your oven to 170*. Now pop these into the freezer for at least 1/2 an hour, or until firm. You can leave the logs like this in the freezer for a month or two and then when you need a little treat or an edible gift to surprise someone with then all you need to do is to take one or both out of the freezer for about 1/2 an hour (depending on how warm it is) and then slice and bake. If baking after that 1/2 an hour is up then you want to unroll them from their little sleeping bags and simply slice them into about 8-10mm thick rounds and place them onto a baking tray lined with baking paper, about 4cm apart. This recipe does make quite a lot so it may be a good idea to keep one of the logs in the freezer for another time. Bake for 10 minutes and then swap the trays over and around so that they all bake evenly and bake for another 5 or so minutes. Its a little more difficult to tell when chcolate biscuits are ready, but they should be just a little soft in the centre if you touch them lightly with your fingertip, as they cool they will crisp up. Remove them from the oven when you are happy with the way they are and allow them to cool on the tray for 5 minutes before placing onto a cooling rack to cool completely. Once they have cooled completely, set a small saucepan of water (you don't need much about 1/2 a cup) over a high heat and bring to a simmer, turn down and place a heatproof bowl over the top with the chocolate in it and stir with a spatula until melted. Turn the flame off and very carefully remove the bowl from the pot. Now pick up a biscuit, tilt the bowl so that you get a lovely pool of chocolate to dip one half of the biscuit into. place back onto the cooling rack to dry completely. Repeat with remaining biscuits. If using the gold leaf, you will need a small paint brush, one that has a narrow tip. very carefully peel pieces of the gold leaf up with the brush and then place onto the biscuits. Try not to touch it with your fingers as it sticks to everything! You can leave them to dry completely on your bench, or pop into the fridge for 1/2 an hour to set the chocolate. Then place into a container or package up and give them as gifts. They will keep for a week.

The sun had not yet peeped over the horizon as I peeled myself from our cosy bed. I had set my alarm early that Sunday morning to allow myself enough time to bundle together everything i needed for this, the first of what I hope will be many, pot-luck "Instagram meet" picnics. Jars of homemade pickles, relishes and rosemary and poppyseed crackers were placed into the cooler bag while my vintage china plates, tea cups and cutlery were wrapped in a white tablecloth, dainty blue flowers embroided around the edges. As I gently placed these into the picnic basket, the kettle was busily boiling and the thermos sat waiting patiently. Last but not least was the burnt butter and beetroot cake, which sat happily on the floor in front of the passenger seat. Beau and I waved good bye to Ben as he shut the gate behind us. Another adventure awaited! They had predicted showers but all I could see ahead were clear cornflower blue skies as we made our way to the St Kilda Botanical Gardens, in Melbourne. We managed to find a car park right out the front, with Beau tucked into his pram and me juggling baskets, cakes and the black card table, we found the perfect spot. From the gravel path we made our way over the lush green grass and there stood a magnificent Moreton Bay fig tree. The sunlight dappling the ground underneath as the rays filtered through the large branches. Trees like this, with their grand old trunks always stop me in my tracks, if only they could tell us their stories it would be like sitting with an old wise "well-travelled" woman. Underneath the fallen leaves had created a carpet and I set about "styling" up the table. It was when Beau and I were collecting leaves when out from under the canopy of the low-lying branches we met Meredith (@meredithgaston). A glowing, radiant human being who is may i say, as kind and beautiful as she comes across in her many books and her instagram page. I felt as though I was meeting an old friend and as we sat under the tree hearing one another's stories while Beau drifted off to the land of nod. we enjoyed a lovingly prepared salad of slow-roasted tomatoes, tempeh, quinoa which had a delicate crown of micro greens before being joined by yet another lovely soul, Eleni (@myfamilysfooddiary) and her beautiful daughter, Xenia. She has a passion for her Greek culture that I find infectious and makes me want to cook and eat everything that she shares so very generously on her instagram page and her blog. I find it so uplifting when i get to meet (in real-life) people who i have "met" through social media, especially when they are as geniune and down to earth as they come across in the digital world. I guess it may be because we feel like we know them a little bit before we meet each other and have common interests. I have been so incredibly lucky to have been able to have that connection with quite a few people who I have befriended through this amazing platfrom that opens the world up to even bigger possibilities and new connections. Which is why I am determined to meet as many of you who have been following me, showing me support and leaving some of the most beautfil, heart felt comments that quite literally leave me with a tear in my eye. And its not only those who follow me but those I enjoy following too, reading your stories, indulging in your beautiful photography and trying to soak up as much of the knowledge that is so generously shared by others, that leaves me wanting to make those connections in the real world too. So watch this space as I would love to try and organise little meet ups like this a few times throughout the year. Even as I write this, a couple of weeks later, I cant wipe the smile from my face. Human connection brings so many values to our lives. A sense of belonging, community and a support system and meeting people who are like-minded creates conversations that flow on for hours without a care in the world as to what time it is. I think that is priceless, especially in a world where life seems to whizz by 1000km an hour and in 5 minutes you are another year in! And saying "How is it already April?" I left those gardens that sunday afternoon with two new friends, a happy heart and a belly full of delicious food. And for that I am grateful. As I am a big one for giving and sharing I would love to share with you the brunt butter and beetroot cake that I made for this special day. With the idea that you too can perhaps make it, gather some of your community and enjoy together. If all you get from it is a couple of hours of good conversation, laughter and a memory of a lovely afternoon then im pretty sure that it would be better than sitting at home, by yourself in front of a screen. Just try it, you may come away with a new friend or two, and we can never have too many of them! Burnt Butter & Beetroot cake Makes a double layer 23cm cake, or you can halve the recipe and make 1 23cm cake. 6 free-range eggs, at room temperature 350g caster sugar 2 tsp vanilla bean paste 500g beetroot, grated. if you can find a mix of different colours, red, striped and golden beets then its makes it just that little extra special 350g plain flour pinch of salt 10g baking powder 1 tsp ground cinnamon 240g unsalted butter Preheat your oven to 170' and grease with butter and line with baking paper either 2 23cm cake tins or 1 23cm. In a small saucepan, pop in the butter and you want to melt it and then cook it until its reached that lovely nutty brown colour and smell. Watch it carefully though as when it does get to this stage it can easily go too far! Remove from the heat and set aside to cool for 10 minutes. Sift the flour, baking powder, cinnamon and add the salt into a bowl. Whisk the eggs, sugar and vanilla until its turned into a fluffy, pale concoction, almost double in size of the original mixture. It will be almost cloud-like. Gently fold in the sifted flour, baking powder, cinnamon and salt until almost combined and then do the same with the beetroot. Turning the bowl as you gently fold the batter over itself until its all combined. Next you want to add a couple of spoonful's of the batter into the burnt butter and give it a stir really well. scraping up any of those burnt bits that stick to the bottom. Pour this into the rest of the batter and gently fold again. Pour half into one tin and the other into the second tin. Or alternatively just the one tin if you are halving the recipe. smooth the tops with a spatula. Pop into the oven and bake for 30-35 minutes or until the tops bounce back when lightly touched. If they don't then just bake for another 5 minutes. All ovens are so different, so go with your gut feeling. Remove from the oven and let them rest in the tin/s for 10 minutes before turning out onto a cooling rack to cool completely. *I like to bake this cake the day before assembling it, so as to make sure it has completely cooled before icing. But if you don't have this time, then simply pop her into the fridge for at least an hour after she has cooled at room temperature for about 40 minutes and then you will be right to go. It is quite a delicate cake so just be extra careful when removing from the tin/s. Once you are ready to "dress" her up. Choose a lovely cake plate or any plate that it will fit nicely on and place the first cake layer on, then spread with half of the icing and a drizzle of the reserved beetroot syrup. Position the second layer on top and again spread lavishly with remaining icing. Arranging the beetroot slices on top in whatever way takes your creative fancy. Just make sure that you have removed the cardamom pods. Drizzle with remaining syrup. I also like to scatter a few little edible pink rosebuds over the top, or for something even more elaborate, you could try adding a touch of edible gold leaf for a little sparkle. For the ricotta and cream cheese icing Halve this if you are making just the one cake. 250g cream cheese, at room temperature 250g ricotta zest of a lemon (or orange would be lovely too) 1 cup icing sugar, sifted In the bowl of a stand mixer, or using hand held beaters, beat the cheeses together until smooth, add in the zest and the icing sugar and continue to beat on a relatively high speed until its lovely and smooth. Set aside. For the candied beetroot 2-3 small beetroot, thinly sliced, I don't have a mandolin, but if you do then definitely use it. try using the one colour for these for if you were to mix the red with the golden everything would turn pink! 1/2 cup water 1/2 cup caster sugar 1/2 tsp vanilla bean paste 2 crushed cardamom pods (optional) In a medium saucepan pour in the water and add the sugar, over a medium-high heat, stir the sugar until it dissloves then add in your beetroot slices, cardamom pods (if using) and vanilla bean paste and continue to simmer just so that there are little bubbles on the surface popping through for about 20-30 minutes, or until the beetroot has turned translucent. Using a pair tongs, place the slices onto the baking tray lined with baking paper and leave to cool. Pour the syrup into a small bowl and set aside. You will use this later for drizzling over your cake. The layered cake shown here has been made with a beetroot praline instead. Here is the recipe. 350g beetroot, peeled and thinly sliced 200g caster sugar 1/2 tsp vanilla bean paste 2 cardamom pods, crushed 150g water Add the sugar, vanilla and water to a medium saucepan over a medium-high heat and stir until the sugar has dissolved, next add you beetroot slices and then reduce to a simmer and cook until it has almost reduced, 15-20 minutes, stirring now and then. Using tongs, pull out the beetroot slices and lay them onto a cooling rack with baking paper over the top, pour over any remaning syrup and allow to cool. These are a lot more candy-like than the recipe above. *This lovely cake will keep, wrapped in the fridge, for up to 5 days.

Early morning rain had dampened the earth and the sun was playing peek-a-boo with the clouds. Mum, Beau and I quickly threw our legs over the rusted old gate at the entrance of the fibro shack two doors down. From our living room window I can see it; the large green leaves swaying in the breeze; the birds flitting this way and that as their bellies swell from nibbling at the fruit. This is when I know that they are ready and it is time. So, there we were, standing under the canopy of the old fig tree, her leaves dappled with droplets of rain and with each pluck of a plump, purple-hued fig, it was quickly followed by a "plop" as they landed softly against the paper bag. My mind was going 100 miles an hour as to what to do with these gems. After having already received an abundance from the very lovely Trish, I set about making jam, with a touch of limoncello (you can find the recipe at the bottom of the page) and as it bubbled away on the stove top my mind wandered again. A pile of cookbooks and a few scribbled notes later I had captured them! praline figs, dotted with butter and roasted until their collective juices pooled at the bottom of the dish; scattered with crushed almond praline and served with thick greek yoghurt (this recipe can be found on Sophie Hansen's blog www.local-lovely.com) next came honey-roasted figs; figs preserved in brandy followed by balsamic figs with a piece of soft, snow-white goats cheese nestled into the centers. But it was these, delicate lemon scented cream cheese baby cakes dolloped with a whipped goats cheese curd which allowed for a slice or two of honey-roasted fig to nestle comfortably into, before being scattered with hazelnut praline and finally drizzled with ribbons of honey that really made me happy. Ripening fruit waits for no one and at times it may feel as if one is drowning in a surplus of seasonal produce! However it is always lovely to give whatever it may be away, be that fresh or bottled, preserved or baked. Because handing over something that that your hands have created; a jar of glistening, seed-speckled jam or a plate of little cakes to a neighbour, well, there just isnt many other simple pleasures that give both the giver and receiver an infinite amount of joy! Little Lemon scented baby cakes Recipe adapted from Belinda Jeffery's "Mix & Bake" cookbook, Cream cheese & citrus butter cake 225g plain flour 1/2 tsp baking powder 1/4 tsp bi-carb soda 1/2 tsp salt 185g unsalted butter, softened at room temperature 150g cream cheese, softened at room temperature 275g caster sugar grated zest from 2 lemons 3 free-range eggs, at room temperature 1 tsp vanilla bean paste Lemon syrup (optional) Will make for a moist version 55g caster sugar 1/4 cup lemon juice Preheat your oven to 170 degrees. Grease a 12 hole muffin tin (or you can use dariole moulds if you happen to have them) with butter and then place a round piece of baking paper at the bottom of each hole. line the sides with paper as well, its easier if you create a sort of collar with them and wrap them around to sit in each hole. Sift the flour, baking powder, bi-carb and salt into a large bowl and set aside. In the bowl of your stand mixer, or a large bowl using hand held beaters, pop your butter and cream cheese in and then beat until smooth and combined. Add in the sugar and the lemon zest and then continue to beat until light and fluffy, scraping down the sides at least once or twice so that everything is combined. Next, add the eggs one by one, giving them a little whisk to break the yolk up before adding to the batter. Wait until the first egg has been incorpoated and then add the next. Add the vanilla and mix again. stop the mixer and pour in the dry ingredients and then pop it back onto the mixer and give it one or two little pulses before turning staright on, otherwise you will end up in a floury mess! continue to mix slowly until the flour is just combined. Scrape down the sides and give it a final stir with your spoon. spoon the batter into the muffin tin, coming about half way up. place into your oven and bake for about 25 minutes or until the tops spring back lightly when touched on top. You can also use a cake tester or skewer to check if they are done. While your cakes are baking away, now you can make the syrup. In a small saucepan add the sugar and lemon juice, making sure there are no pips. Stir continuously over a medium heat until the sugar has dissolved, then allow to simmer for about a minute. Take off the heat and set aside. Remove from the oven and let them sit for about 10 minutes, then remove the collars and run a knife around the outsides, then carefully ease your knife down one side and lever the little cakes out. sit them on the cooling rack so that what was their bottoms in the tin are now their tops, and place them either onto a tray or on top of a sheet of baking paper so that there is less mess to clean up after having poured the lemon syrup over each one. Allow them to cool completely. They can be made a day ahead and stored into an airtight container at room temperature if you would prefer to ice them the following day. Goats cheese curd icing 40g goats cheese (I like to use Meredith Dairy) 200ml thickened cream 70g icing sugar, sifted In the bowl of your stand mixer, whisk the cheese and sugar together until smooth, slowly start to pour in the cream and then whisk until its a velvety smooth texture that holds its shape. You can make this the day before and let it sit in the fridge. Hazelnut praline This will make more than you need, but it is very handy to have stored in the freezer in an airtight container, with baking paper between each shard. 120g hazelnuts, roasted 110g caster sugar 80ml water 1 tsp apple cider vinegar Lay your hazelnuts out on to a small baking tray and pop them into the oven for about 8-10 minutes, until they are starting to colour. allow to cool and then roughly chop them up. Prepare a baking tray with baking paper and set to the side. In a medium saucepan add the sugar, water and vinegar and stir over a medium heat until the sugar is completely dissolved. This next part requires you to allow it to sit there without touching until those small little bubbles start to turn a toasty golden colour. At this point you really do need to keep a very close eye on it as it can very quickly have a mind of its own and burn! as soon as it is smelling toffe-like, remove from the heat and add the nuts, give it a good stir and then place onto a baking tray lined with baking paper, spread it out as best as you can with the back of the spoon and then allow to cool completely. Be careful, it is extremely hot! Then as quickly as you can fill the pot right up to the rim with hot water, add the spoon and allow to sit in the sink, it makes washing up so much easier!! Honey roasted figs If you spy a fig tree hanging over the fence, in a park or in a neighbours yard (ideally a holiday home) then keep a very close eye on those ripening figs, they are gold! If not, simply buy from your local farmers market. About 8-10 figs a good drizzle of honey enough softened butter to dot onto about half of the figs Slice the figs into about 3 and lay them out onto a baking tray lined with baking paper. drizzle over the honey and dot over the butter and then place into the oven to bake for about 20 minutes, or until softened. Allow to cool. You may end up with more than what you need but they are very delicious on top of warming spiced porridge the next morning for breakfast. All of these elements can be done at least a day in advance, the praline will last in the freezer for ages and the goats curd icing and figs will keep in the fridge, covered. To assemble Take your little baby cakes and sit them in a row on your bench. Next give the icing a bit of a stir and then dollop a spoonful on each cake. lay a slice or two of honey-roasted fig on top and then roughly chop some of the praline and scatter over the top. drizzle with a little honey, (i love this part as i watch the honey slowly glisten and fall from the spoon creating a stream of liquid gold) Boil the kettle, place a baby cake on to a pretty china plate, a cake fork to the side. Make your hot beverage of choice and choose your most comfy spot in your home and enjoy the few minutes of stillness. Fig & Limoncello Jam Makes about 4 1/2 cups, but I usually double the recipe. 1kg fresh figs 80ml lemon juice 2 tbsp limoncello 1kg sugar (you can either use caster or regular) 1 tbsp Vanilla bean paste Sterilise your jars. Wash them in hot water and then place onto an oven tray and into the oven at 150 degrees. Allow them to sit in there while the jam cooks. Wash your lovely figs and then chop them into quarters. Pop them into a large pot along with the juice, limoncello and 125 ml of water. Bring them to the boil and then reduce the heat to low and simmer, covered, for about 30 minutes or until they are soft. Add in the sugar and vanilla bean paste and stir until the sugar has completely dissolved. Bring back to the boil and then reduce until it is all bubbling away like a lava field. Leave it alone but do come back to stir every now and then, watching to make sure its not catching on the bottom of the pot. Remove any foamy, scummy looking bits from the top and continue to cook for anywhere between 25-60 minutes. You can test for the setting point by placing a small dish in the freezer and then plopping a little jam on to the plate and then putting back into the freezer for a couple of minutes. If when you slide your finger through the centre of the jam creating a path and it stays put, then your jam is ready. Remove from the heat and being very, very careful using a jug and perhaps a wide neck funnel, pour the jam into the jars, seal tightly with their matching lids and give them a wipe with a hot cloth, turn upside down and leave for 5 minutes before turning right side up again to completely cool. Label and store in a cool dark place and enjoy giving it away or spread thickly onto hot buttered toast! I not so secretly enjoy scraping the last little spoonful left in the bottom of the pot onto said hot buttered toast as the dishes wait patiently to be washed.

One of the many reasons I love cooking so much is that it can take us to faraway places. Places that we may have been to before or dream of one day traveling to in the future. Becoming adventurous with different recipes and ingredients and opening up our tastebuds to new flavours can take us to the spice filled streets of India; down a cobblestoned laneway to a bustling tapas bar in Spain or to the jaw-dropping cliffs that are dotted in a sea of white-washed buildings overlooking the Aegan Sea whilst enjoying fresh seafood and a view like no other. All this is possible in your very own kitchen, (although quite the imagination is needed for said views), with out even having to pack your bags and enter an airport! There is a particular person who helped ignite this passion in me, a passion for trying new things. Not only through his cookbooks but through his television series too. I would hang of his every word and be in awe of the places he would visit, the people he would meet and the food he would enjoy. I could listen to him talk for hours! I am sure some of you may have already guessed just who this extraordinary man is, but for those who haven't he is of course, Yotam Ottolenghi. Like many of us, I lose myself in his books often. (I may have just done so only moments ago) Each page a feast for the eyes, making my tummy rumble and wanting to cook just about everything. It was he who first introduced me to the incredible flavour of pomegranate molasses; the thick ground sesame paste known as tahini and to look at vegetables as the stars of the show and not merely as a side act. I do recall there was one episode where the North African dish, Shakshuka was given the spotlight. The vibrant colours of the peppers and tomatoes combined in what was a thick, bubbly concoction had my mouth watering. Little burrows were made and in went the eggs, the translucent whites slowly beginning to cook through. It was quite mesmerising. Since then I have made this dish on many an occasion. Not only is it quick, easy and perfect for a mid-week meal, it can also be enjoyed for either breakfast, lunch or dinner. With or without the herby, cheesy cornbread, it does make quite the handy vessel for mopping up those lovely saucy bits. Over time I have added my own little touches, tweaking here and there. But it wasn't until one very special ingredient found its way into the mix that it took off onto another level. I had not tasted anything quite like it before and the colour! well, that was something else. A deep rich red wine, chocolate outer and an almost burgundy inner. Which is how it came to bear the name "chocolate capsicum." I had to stop myself from eating it all just in its raw state, it was that good! Of course, don't worry if you cant get your hands on this particular variety, I had not seen nor heard of them until we were lucky enough to pick one up at our local CSA - Transition Farm, a biodynamic, organic farm that is just down the road from where we live. Every Friday sees Beau and I take the drive down the long gravel driveway, passing the fruit trees and polytunnel which at this time of the year houses the multiple rows of tomatoes, down to the shed we go where we are met with the most wonderful display of freshly harvested vegetables that always sends me into creative overdrive! The shakshuka will be perfectly fine with regular red capsicums but if you ever do come across those chocolate gems be sure to place a few, and then some into your basket. Shakshuka Feeds 3-4 depending on how hungry you all are or 6 with a few other side dishes too as part of a breakfast feast! 2 tbsp. olive oil 2 brown onions, diced 3 cloves of garlic, thinly sliced 2 capsicums/peppers either the lovely chocolate variety or red, sliced into long strips, as many of the seeds removed as you can. 1 tsp freshly ground cumin seeds, it really does make quite the difference to the flavour 1 1/2 tsp smoked paprika 1 1/2 tsp harissa (depending on how hot your variety is you may like to reduce this amount, Rose harissa is also particularly good two tins of crushed tomatoes, I love using the brand Mutti. 2tins of cannellini beans, or chickpeas, drained and rinsed well a few sprigs of thyme 50g or two little cubes of marinated goats feta, Meredith dairy have a lovely one 4 free-range eggs (or 6 if you are serving more guests) chilli flakes (optional) In a large pan, heat the oil over a medium flame, scrape your onions off the chopping board and sprinkle in a little sea salt, give it a good stir and then allow to cook until softened, add in the garlic and the peppers/capsicums and then stir again and allow to cook over a medium/low heat for about 15-18 minutes. You want the capscicums to become really soft and luscious. Next add your spices and the harissa and stir it all around so that everything is well coated and it starts to smell fragrant and smoky. Add in the tomatoes, filing each tin up 1/4 full of water and swishing it around to loosen any of the remaining tomato-ey bits. pour this in and cook on low for about 25 minutes, stirring every now and then. If its looking a little dry you can add a splash more water. After this time, you want to add your beans or chickpeas to the mix, pour them in and give them a good stir. sprinkle over the thyme leaves reserving a few srpigs as a garnish. make 4 (or more) little burrows or indents and slip the cracked eggs in, then continue to cook them until they only have the slightest wobble. You can cover the pan with a lid which will speed up the process a little or simply use that time to clean up a tad. crumble over the feta, drizzle with a glug of extra virgin olive oil and a good grinding of black pepper and scatter over a little more sea salt. Take to the table so that everyone can help themselves. Serve with either beautiful crusty fresh bread and butter or herby, cheesy cornbread (recipe follows) and then sit back, relax and enjoy every single saucy mouthful. Herby, cheesy cornbread Makes one 10 x 20cm loaf 340g self-raising flour pinch of salt 120g polenta 375ml milk 120g unsalted butter, melted 2 free range eggs, lightly whisked dried chilli flakes a sprig of rosemary, leaves chopped finely a sprig of thyme, leaves picked off a sprinkle of dried oregano 80g cheddar cheese 40g parmesan or pecorino (feta also works quite well too) Plus extra, salt, chilli, thyme and parmesan to sprinkle over the top of the loaf Preheat your oven to 180c. Grease your loaf tin with butter and then line the base and long sides with baking paper. in a large bowl, combine the sifted flour, salt, polenta and give it a good mix with a whisk a couple of times over. Pour in the milk, melted butter, eggs, the chilli flakes, herbs and cheeses and mix well. It is quite a stiff mixture so spoon it into the loaf tin and spread it out evenly, keeping the top a little rustic. Sprinkle and scatter over the salt, chilli flakes, thyme and parmesan and then pop it into the oven to bake for around 45 minutes, or until its looking golden and sending out that wonderful grilled cheese aroma. If you stick a cake tester into the middle it should come out fairly clean, if there is still a little gooey dough attached continue to bake until he's ready. Allow to cool in the tin for about 10-15 minutes and then take him out and allow to cool completely on a wire rack. It will take you all your might not to want to slice that crusty end bit off to taste test, but please do wait until it is at least at room temperature, otherwise it will be quite difficult to slice. I always make this the day before and then simply wrap it up in a little baking paper that has been run under cold water and squeezed of any excess water, popped into the oven and heated through a little. Or you can simply slice when cold and toast in the toaster or under the grill. It also freezes beautifully. Sliced into portions and then wrapped individually.

A chunk of crusty, stale bread sat on the kitchen bench, homemade might I add. I have come to take a great amount of joy in watching my sourdough starter slowly bubble away throughout the day as it sits on the windowsill in the kitchen, above the bowls of fruit, catching the suns morning rays. I have always, somewhat, greatly appreciated a loaf of beautifully crafted sourdough, however I really don't think you can fully appreciate the amount of work involved, let alone how the inside and outside atmospheres can all have an effect on the humble loaf of bread. Even down to the mood that you find yourself in as one makes it, until you try making it for yourself! Needless to say that I was determined to make good use out of this chunk that was looking a little sad to say the least. It definitely was not going to the chooks, this time! My hands pulled the crusty end apart, scattering crumbs onto the floor. Tumbled into a bowl to let sit and soak in their very own milk bath for an hour or two. I don't know what it is, but my mind seems to hold almost a photographic memory of sorts of words and recipes from many of the books that I lose myself in from time to time. They flash into my mind and from there an idea comes alive. Sometimes this results in meals that are nothing to do a jig about, but other times its a celebration and I can't hurry over to my recipe notebook to scribble down the words fast enough! In saying this though, quite often the recipe needs to tweaked here and there and made again and again until it is just right and as close to perfection as possible. I am trying to remember just how many times it took to get this particular recipe right and for me to get that reaction from my husband that I was looking for. I seem to remember that it was about the fourth time for the sauce and about the same for the ricotta gnocchi. "Oh, Chook (his nickname for me) you've done it! This is the best yet! You've nailed it!" Were his words as he scooped yet another forkful into his mouth. Our little man, Beau, seemed to think so too, as he was covered from the top of his head to the tips of his toes in red sauce and continually shovelled small handfuls into his already full mouth! Like any ragu, I really do believe that it tastes better the next day or the one after that. The longer its allowed to sit in the fridge the longer it has to multiply in flavour. I actually had a container that I had frozen sitting in the freezer, so all that was to be done was a quick re-heat on the stove top and to make the ricotta gnocchi and dinner was done. The mushy, milk soaked bread gives the sauce a lighter flavour, which makes it perfect to enjoy in the warmer months, sitting outside as the sun stretches its glow for a few extra hours. Which I am very grateful for as the amount of mess that was left behind from a little sauce covered human was all but cleared up by our dog, Slinky! Beef ragu 800g oyster blade, cut into chunks light olive oil a good knob of butter 2 brown onions, diced 4 cloves of garlic, diced 4 small carrots, diced 2 sticks of celery, finely sliced 2 bay leaves 1/4 tsp grated nutmeg 1/2 cup red wine 2 tins of diced tomatoes 1 tin of cherry tomatoes about 2 cups of stale bread, torn 2 1/2 cups full-cream milk rind of parmesan 2 sprigs of rosemary a scattering of dried oregano *Note: this recipe makes quite a generous amount, so you can halve the recipe if you want or make the full amount and freeze half. As you will only need half for the ricotta gnocchi. Heat the oil in a large heavy based pot and add the beef. Do this in batches as you want to brown the beef so that it starts to caramelise. Remove from the pot. Pop the butter in along with all of the leftover browned bits and add the onions, garlic, carrots, celery and bay leaves, stirring until softened. Add the nutmeg and give it a stir for another minute or so. Add the red wine and allow to deglaze the bottom of the pot, then reduce down until it has all but nearly disappeared. Next, add the tomatoes and fill each about a 1/4 full with water, give it a good swirl around and then add this into the pot too. place the bread and any remaining milk into the pot along with the parmesan rind and give it a good stir. Bring to the boil. Add in a good pinch of salt and a grinding of black pepper and place the oregano in, stir again and finally place the rosemary sprigs on top. Reduce the heat so that its simmering away slowly and cover with a lid. another hour or so, stirring frequently to makes sure that its not sticking to the bottom of the pot. Fish out a chunk of beef and allow to cool, then taste, if its meltingly tender your sauce is ready. Check to see if it needs any more salt or pepper and remove from the heat. You can now let it cool to room temperature and place into the fridge or portion it up and place it into the freezer. You can most definitely use it straight away, but it is better if its allowed to rest for at least a day or overnight. Ricotta Gnocchi 500g ricotta 30g grated parmesan or pecorino either 3 free-range egg yolks or 1 egg yolk and 1 egg (I used 3 yolks last time as I had them sitting in the fridge) 150g tipo 00 flour a good pinch of salt Fresh basil leaves for serving In a large bowl, mix together the ricotta, parmesan, eggs, flour and salt until it comes together. lightly dust your bench with flour and turn the mixture out onto the bench, bring it together into a flattish disc and then cut into 4 portions. Roll each portion into a long sausage about 55cm long. using a knife cut off little pillows about 2cm wide. At this stage you could have your sauce re-heating in a wide fry pan. Dust in a little flour and spread them out so that they don't touch each other onto a floured board or bench. Bring a large pot of generously salted water to a rapid boil and carefully drop spoonful's of gnocchi in, in batches, until they float to the top. using a slotted spoon, transfer the little pillows into the sauce until all of them have been cooked. Add a little of the pasta water to loosen the sauce and stir everything together carefully. Remove from the heat, spoon into a lovely platter and scatter over fresh basil leaves and a good grating of parmesan or pecorino. Let everyone help themselves. This will serve 4 as a main with a salad on the side and perhaps some freshly baked sourdough bread.

My eyes lit up with excitement as Ben came in the door carrying a bulging brown paper bag in his arms. He had just been chatting to our neighbour on the high side of our house, the ones that have the apricot tree that glistens with those golden, fuzzy skinned fruits every summer. I take great joy in checking on them every time we come back from our daily walk down to the beach, even very sneakily plucking a couple from the branches for a post-walk snack! For most of the year this house sits quiet, as is the case for the majority of the homes in our area. Come summer when the sun shines bright and the beach beckons with those dancing diamonds on the waters surface, these very same houses fill with holiday makers and the town transforms into a hive of activity. The carnival arrives with its bright lights and big beats; cafes are inundated with customers all wanting their daily fix of caffeine and the lines at the multiple ice cream shops snake out the doors. Caravans and tents line the foreshore and any available patch of sand is very quickly snapped up by families, groups of friends and the very rare sighting of a local! But I am getting off track....back to the bulging brown paper bag. As I opened it up there they were. Plump little apricots, blushing up at me. They were in need of either being eaten or cooked with within the next day or so. So out came the large stainless steel pot followed by the chopping board and knife. I positioned myself at the kitchen bench and begun slicing, pitting, chopping and dicing. Dropping each ingredient in as I went. Apricots, onions, ginger, dried fruits and spices. With a click and a whoosh on went the stove and out came my trusty wooden spoon, stirring the brown sugar until it disappeared into the gloopy mess. Left to work its magic, slowly bubbling away, I set about making poached apricots infused with cardamom which would later be folded through home made ice cream (the no-churn variety. My favourite!) Varying sized jars were pulled from the back of the pantry, some with their labels still attached, the ones that are too difficult to remove. Lids were matched up with their companions and soaked in hot water before being dried out in the oven. Once the chutney has reached that thick, pulpy stage its time to decant from the large pot into the piping hot jars. One by one each is filled right to the top; lids tightly replaced and as I ever so carefully try not to scald myself each one is turned up side down and allowed to stand like tall soldiers so as to create a vacuum seal. Turned right side up after about 20 minutes and wiped down with a hot cloth, they are stored on top of the fridge with the other colourful concoctions of seasonal condiments awaiting their turn in the spotlight. Be it smeared on thickly sliced toast, dolloped on freshly baked, fluffy scones or simply served with a luscious roast vegetable tart. Apricot chutney Makes approx. 8 cups 1.5kg apricots, stones removed and roughly chopped 1 large brown onion, diced 3 garlic cloves, finely diced 2 tablespoons grated ginger 500ml apple cider vinegar 1/2 cup dried figs, chopped 1/4 cup currants 1/4 cup medjool dates, chopped 2 teaspoons mustard seeds, crushed 2 teaspoons coriander seeds, ground 1/2 teaspoon cumin seeds, ground 280g brown sugar zest of 1 orange 1 teaspoon salt pre-heat your oven to 100c. Fill your sink with hot water and place your jars along with their lids into the water. give them a whoosh around and then place them onto a baking tray, ideally upside down so any remaining water can drain out, and pop them into the oven until they have dried. This should take about 20 minutes. Place all of the ingredients in a large heavy based pot. Stir over a low heat until the sugar has dissolved. Bring to a boil and then reduce the heat to a steady simmer, stirring every now and then to prevent it from catching on the bottom of the pan. continue to cook for about 45-50 minutes or until its turned into a thick pulpy concoction. Remove your jars from the oven and then turn right side up, being extremely careful so as not to scald yourself, use a jug to scoop some of the chutney from the pot and then pour into the jars. It will spurt up, so be careful. Once they have all been filled to the top, match the lids with their companions and then using a thick cloth in one hand tightly screw the lids on. Place upside down and leave for about 20 minutes. Then turn right side up, wipe the jars down with a lovely hot cloth and allow them to cool completely before storing in the pantry or in a cool dark spot. Once opened, store in the fridge.

I had been dreaming of creating a lovely spelt and rosemary pastry that would delicately fold over a filling of creamy ricotta and brightly coloured rainbow chard, a good grating of pecorino folded through for that extra bite, for some time. The mushrooms would be gently pan-fried in butter and a little olive oil until golden, filling the kitchen with that wonderful earthy-nutty aroma that would have my fingers pinching those little golden nuggets straight from the pan and popping them straight into my mouth! I remember that the dark clouds outside were warning of the rain to come and the crostata was cooling on the stove top, teasing me to go over and pick a little of the buttery, golden crust off. I restrained myself, waiting to enjoy it for dinner that night. Walking past the large timber crates full of rosy-cheeked apples that are piled up in paper bags, shaded by the large sunny-yellow umbrellas which stand tall at the entrance of the big shed that is home to an array of colourful, seasonal and inspirational produce at Torello Farm on the Mornington Peninsula, I am in my happy place. My eyes open wide to the endless possibilities and I so enjoy taking my time to peruse the produce laden shelves. My eyes dance from rusty coloured potatoes to vibrant green spears of asparagus; multicoloured stems of rainbow chard and tight little bundles of radish who poke their little 'noses' out from beneath their soft green tops. On this particular day, at Torello Farm, it was the last remaining punnets of shitake mushrooms, lovingly grown by local lady, Jess from Mushroom Forestry that caught my eye and found a place at the top of my basket. I had been waiting desperately to get my hands on these little gems. For anyone that knows me, knows that I have a real weakness and a great love for pastry. Not only in the eating of it but in the making and creating of it too. I do so enjoy rubbing the butter into the flour and allowing myself to be still, standing at my kitchen bench as my mind wanders off into dream after dream after dream..... I do hope that if you have a go at creating this recipe that you too will find yourself in that slow, happy place and find pleasure in those simple things. Mushroom, ricotta & blue cheese crostata Serves 8-10 For the pastry– 250g stoneground spelt flour (or plain flour) Pinch of salt 180g unsalted butter, cut into small chunks 1 egg yolk Approx. 60 ml iced water (you may need a little less or a little more depending on how thirsty your flour is) One sprig of rosemary, leaves stripped so that you get about 1 tablespoon In a medium sized bowl, place your flour, salt and butter in and rub the butter in with your fingertips until you have combined it well. Its ok if you find that there are still some chunks of butter, these will roll out when it comes time. Add the yolk, give it a little bit of a stir with your hand and then add the iced water, bit by bit until your dough comes together. Place onto a lightly floured bench and shape into a ball, flatten slightly and pinch together any cracks. It should be lovely and smooth. Place the rosemary leaves on top and Wrap tightly in cling film and pop into the fridge for at least an hour. You could also make the pastry a few days in advance. Just take it out at least an hour before so that it comes back to room temperature. For the filling – 2 tablespoons olive oil 500g rainbow chard, rinsed. Stalks trimmed and sliced. Leaves roughly chopped. 2 brown onions sliced 1 punnet of shitake mushroom (I used Mushroom Forestry mushrooms) 25g unsalted butter 500g ricotta 2 free range eggs 2 tablespoons toasted pine nuts 1 ½ teaspoons preserved lemon, diced (you could use lemon zest, but I think the flavour of the preserved lemons is lovely) A good handful of chopped parsley 1 teaspoon thyme chopped 50g pecorino, grated 50g Danish blue cheese Pinch salt and a good grinding of black pepper In a large fry pan that has a lid, heat the oil over medium heat. Cook the onions and the chard stems until the onions are starting to colour. Add half of the mushrooms and the teaspoon of thyme, stirring every now and then for about 3 minutes, Add the chard leaves and pop the lid on to steam until the leaves have wilted. Remove from the heat and let cool. Pre-heat your oven to 200c. Prepare a 30cm round pizza tray with a sheet of baking paper. Or alternatively you can just use a baking tray. Cook the remaining mushrooms in a little oil and a knob of butter for around 3 minutes, over a low heat. Set aside. You will use these to scatter over the top. Once the chard and mushroom mix is cool, add to a large bowl along with the ricotta, pine nuts, eggs, lemon, parsley, pecorino and salt and pepper to taste. Mix well. On a lightly floured bench, roll your pastry out so that it is a bit larger than pizza tray. You want it to overhang slightly as you will turn this up and over to create a border. Once you start rolling, pick up the pastry every now and then to make sure it doesn’t stick to the bench, add more flour if you need, but be careful as you don’t want it to be too dry. Your rosemary leaves will “blend” in as you roll too. Carefully place onto your tray. Spoon the ricotta mix into the centre of the pastry, then using the back of a spoon or a palette knife, spread it evenly over, leaving about a 2cm border right around. Crumble over the blue cheese. Carefully pick up some of the overhanging pastry and simply fold it back over on top of the filling. You should end up with a lovely pleated border the whole way around. Place the remaining mushrooms on top. Pop into the oven, starting on the bottom shelf first (this helps to cook the base better) bake for 15 minutes, then place on to the middle shelf for another 15 minutes or until its golden. Remove from the oven and allow to cool for about 15 minutes. Its lovely served with a simple green salad dressed in olive oil, Dijon mustard, apple cider vinegar and a little salt and pepper. Leftovers heated in the oven the next day are quite delicious too.

The container of melted butter was carefully placed onto the kitchen bench. The creaky timber swing door opened and a whispered voice said "Do you need this?" I was first introduced to these buttery, almond meal delights at the café I worked at when we first moved to Rye after an incredible adventure around Australia, which lasted almost 3 years! It was my first foray into baking and cooking for paying customers. To say I was full of nerves would have been an understatement! The owners allowed me to spend more of my time out the back - stirring, rolling and mixing a myriad of sweet and savoury concoctions instead of making copious amounts of coffee, and for that I was very grateful. I loved my time in this space. I wasn't quite in the main kitchen, where all the action happened, instead out in the very back room where the dishes would pile up and the delivery drivers would enter through the door with trolleys full of produce. I would wander into my own little world, poking my head around the corner through the doorway every now and then to check that I wasn't needed out the front. It was then back to mixing and stirring. The first time I made friands I remember being slightly alarmed at just how much butter was involved! They really are so very easy to make and that butter definitely makes them better. Yes, there was a time back in the days of A Mini Kitchen "the café" that the whispered voice wasn't heard and there was no container of melted butter sitting on the kitchen bench. You see, the microwave was located out the front, under the counter to heat up the pies, sausage rolls and any sweet treats that needed a little "hug" to warm them up. It wasn't until I was taking them out of the oven that I noticed they looked a little different. Not thinking much of it, I went about taking them out of their tins and placing them on the cooling racks. But something just wasn't right. It was then that someone came into the kitchen with the container of melted butter...…. Oh dear! I did in fact forget to add in said butter and a friand is not a friand without it! We all had a laugh and I set about making yet another batch. This time the butter was most definitely not forgotten and I don't think it ever was again. Those friands didn't go to waste though, hardly anything went to waste in that kitchen. With both my dad and my husband being the sweet tooths that they are, even the brownie offcuts were fair game. Wrapped up tight and tucked into Ben's lunch box to enjoy for his smoko. It had been a while since I had made these little gems. Not since the sale of the café had I stirred that buttery mixture. It wasn't until I had seen a few different posts appear on Instagram that I was reminded of them. I am so happy they did. Using Katie Quinn Davies recipe as a guide. I used to love nothing more than coming up with endless flavour combinations to tempt our customers tastebuds every day. As soon as I started making them again these ideas came flooding back. So, I thought I would share these with you. A rather lovely combination of Mandarin, poppy seed and pine nut.The mandarins have been so beautifully sweet and juicy this season and I was really happy with how these little guys turned out. They make the perfect little treat to accompany a cup of tea and also make for a wonderful edible gift too. Placed neatly into a pretty box, tied with twine and left on the doorstep of a dear friends home. You could also freeze any that did happen to be left over. They freeze really well and make for a good back up for those times when you need a little sweet treat, simply bring them back to room temperature or, if you have one, a quick little zap in the microwave will do the trick. As always, they are best enjoyed on a pretty floral china plate. This little man has had his fair share of sweet and juicy mandarins! He sat there, in his pram, after having been crawling around in the dirt eating one segment after the other (stealing my props!) the sticky juice running down his arms and the biggest cheesiest smile on his face. Mandarin, poppy seed & pine nut friands Makes 18 10 Free-range egg whites 300g unsalted butter, melted 175g almond meal 1 tablespoon poppy seeds 370g icing sugar, sifted 100g gluten free flour (or plain flour) sifted 2-3 mandarins, peeled and segmented, removing any pips 1/4 cup pine nuts Preheat your oven to 180c and lightly grease with softened butter your friand tins. You will need 18 holes in total. If you only have 12, the remaining mix will sit quite happily on the bench while the others bake and you can then spoon this in when you have a spare tin. Lightly whisk the egg whites until its just beginning to create bubbles. Add in the almond meal, poppy seeds, icing sugar and flour, the zest of one mandarin and the melted butter. Stir well to combine everything together. I use an ice-cream scoop to make it easier to get an even amount of mixture into each hole, but you could just use a spoon too. pop a mandarin segment on each one and scatter over the pine nuts and perhaps a little extra poppy seeds too. Place into the oven and bake for about 20 minutes, or until they have turned a lovely shade of golden brown and a cake tester inserted into the middle comes out clean. Let them sit in their tins for 10 minutes before carefully running a knife around the edge of each one to loosen. place them onto a cooling rack. They are delicious eaten straight away, still warm from the oven.

Hiding behind those big green leaves that gently cup the snow white florets hides a humble vegetable that can be prepared in so many different ways. From curries to cakes - yes, cauliflower cake is a thing and a delicious thing at that. I can highly recommend making Yotam Ottolenghi's recipe which can be found in his "plenty more" cookbook on page 258. It certainly provides a very pleasurable eating experience. Cauliflower rice. cauliflower mash. golden little nuggets of roasted florets and their leaves. Soups. Salads. The list could go on and on. It wasn't until I was flicking through an old issue of Gourmet Traveller that I came across a recipe that seemed to jump out at me from the page. The cauliflower was coated in a crushed hazelnut crumb; pan-fried until the crumb became golden and crisp and piled on top of a roasted parsnip salad, of sorts, with a rosewater dressing. My mind immediately wandered off to the thought of topping the cauliflower "steaks" with a rich tomato passata, which would then be generously covered with thick slices of buffalo mozzarella and a fine grating of pecorino. The cheese would turn a molten gold and melt into a bubbly mess. I couldn't wait a moment and was so excited at the thought that I trialled the idea later that week. I am pleased to report that they were a great success! Cauliflower Parma's were created, eaten and enjoyed with not a skerrick left on our plates. As I turned to my chief-taste-tester he simply said, with a grin on his face...."They are really good. But if that sauce, that cheese and that crumb were on a chicken breast it would be absolutely mind-blowing!" Oh dear! My hand went to my head and he had quite the chuckle to himself. If you, like my husband really do enjoy your meat and feel that a chicken breast would suit your family a whole lot better, then please do go ahead and create them this way, but I really do suggest giving the cauliflower a go it is really tasty and a great vegetarian alternative. You can even make the passata (or buy a bottle of good quality passata) the day before where it will sit quite happily in your fridge for a good few days until you are ready to cook. Then all you need to do is crumb your "steaks", pan-fry and top with the cheeses. Making it a really wonderful weeknight meal. Either served with crunchy roasted potatoes (roasted in chicken fat, yum!) or a simple green salad with nothing more than a squeeze of lemon juice, a drizzle of olive oil and a scattering of salt flakes. They also make for a really tasty lunch (if you happen to have any leftover) eaten cold, straight from the fridge! Cauliflower Parma’s Serves 4 4 thick slices of cauliflower. try to keep it all intact but if they do fall apart it’s not a worry just piece them together once they are on the tray. 2 cups hazelnut meal 1 cup spelt flour (or plain flour if you prefer) 1 free-range egg 1/2 cup milk A good knob of unsalted butter About 2-3 tablespoons olive oil 1 brown onion diced 2 garlic cloves diced 2 x 400g tins whole peeled tomatoes 1 tablespoon tomato paste A dash of balsamic vinegar 1/2 teaspoon dried Oregano 1-2 balls of buffalo mozzarella Pecorino for grating over the top Pre-heat your oven to 180c and line a baking tray with baking paper. Heat a little oil in a frypan and then add the onion and garlic and cook until softened and just starting to colour. Add in the tomatoes, tomato paste, balsamic and oregano. With the heat on just low enough to simmer away cook for about 15-20 minutes until starting to thicken. Remove from the heat, taste to see if it needs any salt or pepper and then blitz it all up in a small food processor. Place the flour and hazelnut meal on separate plates and crack your egg into a bowl, add the milk and a little salt and pepper and whisk to combine. Dip the cauliflower “steaks” into the flour, then the egg and finally the meal, coating really well. Heat the butter and the oil in a large frypan over a medium heat, then add the cauliflower, cooking for about 2-3 minutes each side and then flipping over and continue to cook until golden. I spoon some of the butter and oil over the cauliflower as it cooks too, yum! Place onto the baking tray (if your “steaks” have happened to have come apart, simply just piece them together once on a tray) and spread a good amount of passata over the top. Grate a generous amount of pecorino or parmesan over the top of this and then place the slices of mozzarella on top of this. Pop into the oven for 15 minutes or until the cheese has turned into a molten, bubbly delicious goo.

When it comes to comfort food the first few meals that come to mind are slow-cooked casseroles, hearty soups and Mums roast dinners. These are meals that take that little bit longer to prepare as they simmer, bake, cook and release that wonderful aroma that feels like a big, cozy bear hug. Its the pleasure that has been had, by the cook, who has set aside time to create that makes them truly special. This is a recipe that does require you to set aside a pleasurable amount of time as you stand at your kitchen bench and succumb to the enjoyment of chopping, slicing and stirring, allowing the sauce to simmer away gently. Its also one that I have been "playing" around with for years. It was, in fact, one of the first recipes that I learnt to cook and it came from the Australian Women's Weekly, "Great vegetarian food" cookbook. Which was also one of the very first books to start off my cookbook collection. I would follow each step so precisely and re-read each direction that it was telling me over and over again. Carefully layering the eggplant and capsicum in between each sheet of lasagne, finally spreading the thick, rich and creamy layer of béchamel sauce all over the top. Over time I began to feel a little more confident and I would swap things around, testing different ingredients and what flavours worked well together. Scribbling down my notes as I went along, I now no longer look at the recipe in the cookbook, instead, I read my own. My handwriting staring back at me from the page and I cant help but think back to those days in the kitchen where I was so afraid of straying from the recipe for fear of "stuffing it up." I have come to learn that by doing this I actually learn even more and I no longer worry about that fatal stuffing it up stage. Instead, I take it back to the kitchen and create it again and again and again until I and my chief taste-tester, (AKA my husband) are happy with it. My next project....A meat lasagne. would you believe me if I said that I had never made one before? Well, I haven't and I think I owe it to Ben to make one sooner rather than later. And bring his dreams of layer upon layer of slow cooked beef, Napoli sauce and molten mozzarella béchamel sauce to life! Roasted Vegetable lasagne Serves 8 250g packet of lasagne sheets or approx. 12 sheets of fresh lasagne 200g spinach pecorino or parmesan for grating on top For the sauce 1 brown onion, diced 2 sticks of celery, sliced 1 carrot, diced 2 garlic cloves, diced 2 tins diced tomatoes 1 tbsp. tomato paste dash of balsamic vinegar dash of red wine vinegar 1 bay leaf a scattering of oregano 2 eggplants, sliced into 1cm rounds 1/4 of a kent or butternut pumpkin, peeled and sliced into 1cm slices 2 small sweet potatoes, scrubbed and sliced into 1cm rounds 2 red capsicums, quartered, seeds removed 500g ricotta 1 free-range egg 100g soft goats cheese small handful of flat leaf parsley, chopped Kale pesto 2 cups kale or cavolo nero, leaves stripped from the stem, washed and chopped 1/2 cup of roasted almonds zest and juice of 1 lemon 60g grated pecorino approx. 100ml light olive oil. If you have macadamia oil its also really lovely doing a mix of this with the olive oil. Pre-heat your oven to 180c. Line about 3 trays with baking paper and place all of your vegetables in a single layer on to them. drizzle with a good amount of olive oil and salt and pepper then pop into the oven for about 30 minutes. Once they are done, place the capsicums in a bowl and cover with cling film, then peel the skins off once they are cool enough to handle. Meanwhile, place a frypan over a medium-low heat add 1 tablespoon of light olive oil and scrape in your onions and garlic. cooking and stirring until starting to soften, add in the celery and carrot and continue to cook until just starting to colour. Now tip in your tomatoes, add the paste, vinegars, bay leaf and oregano. Stir everything together and then bring to the boil before turning down to simmer away for at least 30-40 minutes or until it starts to thicken. Once this has been done, remove from the heat and carefully spoon into your food processor or blender and blitz until its lovely and smooth. season with salt and pepper. Mix together the ricotta, egg, salt and pepper, goats cheese and parsley in a medium bowl. I find that using a fork to do this makes it a lot easier to mash it all together. For the pesto, place all of your ingredients apart from the olive oil into a small food processor, and blitz until it is very finely chopped. Drizzle in some of the oil and blitz again. You want it to be a smooth paste consistency. Check to see if it needs a little salt and pepper. or, more lemon juice, I will let you decide that one. Using a 20cm, x 30cm lasagne dish, drizzle a little olive oil in the bottom then place a quarter of the passata on top. Spread out a layer of spinach leaves and then top with lasagne sheets. spread more passata on top of these making sure you spread it out right to the edge, follow this with the pumpkin and half of the eggplant. Lasagne sheets, passata, spinach, sweet potato, rest of the eggplant and capsicum. Dollop the pesto over the top and using the back of the spoon, spread it around as best as you can. Top this with another layer of lasagne sheets, passata and finally the ricotta. I use the back of the fork to smooth this out to the edges as best as I can and then grate over a very generous amount of pecorino or parmesan. place a sheet of baking paper over the top and then cover with foil. Pop into the oven for 45 minutes, then remove the foil and bake for another 15-20 minutes, or until the top has turned a beautiful shade of golden goodness. Sometimes I turn the grill on just for a few moments to really get that lovely colour on top, but keep a close eye on it! Serve with a really simple green salad. Leftovers, if there are any, are even better the next day as the flavours intensify overnight and make it even more delicious. It also freezes really well. * Just a little behind-the-scenes peek into my food styling ways

"I don't read novels I read cookbooks." This is what I say when asked "what book are you reading at the moment?'. Although, I must admit I really do enjoy getting lost in a good book every now and then, but more often than not you will find me with my nose in a book of the culinary variety. My shelves are laden with them, creative masterpieces by cooks, chefs and bakers, all with two things in common. A love for food and a love for sharing that passion. A bound book that you can actually hold in your hands is a beautiful thing. Each turn of the page excites the senses; its the smell of the paper, the sound as each page is turned and the feel. Its the beauty of the photographs, the joy in the words and the transportation into the cooks world which provides the reader with an enjoyment that becomes so pleasurable that you just want to immerse yourself in as many of these creations as possible. Many a dog-eared page, scribbled note, splatter, oil mark and bits of food grace the pages of quite a few of these books in my collection, with each one telling a story of its own. There is a particular page in my Little & Friday book that is covered in lemon stickers and another in Emma Galloway's "My darling lemon thyme" that has now turned a lovely shade of cocoa brown. Its these pages that tell others, who may take a wander through your collection, just how loved these recipes are and how many times they have been created. Who were they created for and for what reason; A celebration, a picnic, a gathering or simply "just because." It is through these books, some of which have been turned to time and time again over the years, that I learnt how to cook. I would study the recipe and follow it to a tee, carefully measuring and weighing each ingredient. The authors became my teachers, my inspiration and led me down a path of discovery. I had found my passion and I whole heartedly entered into the world of food glorious food! Not only in the cooking of it but everything that comes along with it, the sharing, the eating and the memories that are created. These books allowed me to become more and more confident in the kitchen and continue to do so. You see the thing about cooking is that you never stop learning. There is always new flavour combinations to be explored, new ingredients to try and of course new cookbooks to lose yourself in. So, I thought that I would I share a few of my favourites with you. In no particular order here is my list, they always provide me with inspiration and new learnings. These are the ones that sit above my kitchen bench, in prime position ready to be plucked from the shelf whenever I need that helping hand. What Katie Ate by Katie Quinn Davies Easy by Bill Granger The Country Cookbook by Belinda Jeffery Treats from Little & Friday by Kim Evans River cottage Veg everyday by Hugh Fearnley_Whittingstall Bluebells Cakery "Sweet & Savoury" by Karla Goodwin My Darling Lemon Thyme by Emma Galloway Mix & Bake by Belinda Jeffery Living the healthy life by Jessica Sepel Bluebells Cakery by Karla Goodwin Ostro by Julia Busuttil Nishimura Jackson & Levine by Laura Jackson and Alice Levine A table in Venice by Skye McAlpine Australian Womens Weekly "Bake" (this was one of my first cookbooks and travelled around Australia with us!) Magazines have also had a huge impact and the ones that I would regularly devour were... Donna Hay Gourmet Traveller (only in the last few years though, as before this they used to intimidate me a bit, the recipes always seemed a little more complicated) Delicious and more recently Country Style I would also quickly "steal" the food section out of the paper each morning at the café I used to work at. And of course there were the TV shows, in fact it was the beginning of MasterChef that really lured me in and made me want to learn more. Others included... Rick Stein Rachel Khoo, The Little Paris Kitchen Nigella Lawson The cook and the Chef Food Safari Jamie Oliver Yotam Ottolenghi's Mediterranean Feast Perhaps if I have inspired you to head to your local bookstore to purchase one or two from this list you may just like to bake a batch of these lovely little rosewater, lime, currant and dark chococlate "tea" biscuits to enjoy with a cup of tea as you settle yourself into your comfiest chair and get lost amongst the pages, contemplating what will be on your next "to create" list. In fact, these biscuits were inspired by a recipe from Bluebells Cakery. Happy reading. x Rosewater, currant, lime & dark chocolate "tea" biscuits. Makes about 12, depending how big or small you decide to make them 150g almond meal 110g caster sugar pinch of salt zest of 1 lime 1/2 teaspoon rosewater 1/3 cup of currants 1/3 cup dark chocolate (the best you can afford, I love using Callebaut dark-chocolate callets) 2 free-range egg whites 1/4 cup caster sugar 1/4 cups icing sugar, sifted Line a baking tray with a sheet of baking paper and pre-heat your oven to 160c. Combine the 1/4 cup of icing sugar and caster sugar in a small bowl and set aside. In a medium sized bowl, add the almonds, sugar, salt, lime zest, rosewater, currants and chocolate, then stir to combine. Lightly whisk the egg whites just so that they are combined, then pour into the rest of the ingredients. Stir until it all comes together, then roll tablespoons of the mixture into balls, dropping them into the bowl of icing/caster sugar and coating them all over. Place them on the prepared tray, about 5cm apart sprinkle over a little more of the sugar and flatten only ever so slightly with your fingertips. Pop into the oven for about 18-20 minutes, or until they are just starting to turn a shade of gold. Remove from the oven and allow to cool. If you can wait that long! They keep really well, I have just had the last one with a cup of tea as I type this up and I made them over a week ago now. A great little biscuit to whip up at a moments notice and equally nice to share with others. x